My passion for scones is endless and I love to test new variations. Largely inspired by the cooking magazine I brought back from Chicago this summer, and waiting for chillier days, I finally made some salted scones. I didn’t follow the recipe from the magazine, rather took the opportunity to have plenty of fresh rosemary in the garden to prepare these scones. And to give them a little bit more twist and consistency I added wheat bran in the dough. And everyone loved them so much, they disappeared in a flash!
I use regular flour, about 150g, wheat bran, 2 large tbs, 40g of butter, 12cl of milk, a large branch of fresh rosemary, a piece of bacon or a few slices, 1egg, salt and baking powder. I mix the flour, the salt, the baking powder, the wheat bran, the egg together, add the milk. If the dough is too sticky add a bit of flour, if too dry a bit of water or milk. Knead rapidly. Cut the bacon and the rosemary and add to thd dough. Knead 2min. Pre heat the oven to 200deg. Roll the dough to obtain a large dough of 2cm high max and cut the scones (knife, shape… everything can do!). Bake until golden (12 to 15min usually). Serve as bread, or eat alone!
